Recipe by: Lorraine Graybill
Source: Family recipe
Serves: 6


  • 2 ½ kg (1 ½ lb) pork tenderloin
  • 2 tsp salt
  • 4 cloves garlic, minced
  • 4 tsp minced fresh rosemary
  • 4 tsp olive oil
  • freshly ground black pepper


  • Preheat oven to 450oF (240oC) degrees.
  • Fold the thin tip of tenderloins under and secure. Place the pork on a foil lined broiling pan. In a small bowl, mash the salt and garlic into a paste with the back of a spoon.
  • Blend in rosemary and oil.
  • Rub the paste into the meat, sprinkle with pepper.
  • Roast 20 minutes or until a meat thermometer reads 155oF (68oC) degrees.
  • Remove from oven and let stand, lightly covered with foil, for 10 minutes.
  • The internal temperature will rise to 160oF (71oC). Slice and served with the pan juices.

Download PDF version here: American Pork Tenderloin Lorraine Graybill